Conditioning agent for fry food

ABSTRACT

The present invention relates to a quality improver for a deep-fried food, characterized in that the quality improver comprises a polysaccharide powder having an average particle size of 20 μm or less; a frying powder and a frying food comprising the quality improver; and a deep-fried food prepared by cooking using the quality improver or the frying powder.

TECHNICAL FIELD

The present invention relates to a quality improver for a deep-friedfood. In addition, the present invention relates to a frying powder anda frying food, each comprising the improver; and a deep-fried foodprepared by cooking using the improver or the frying powder.

BACKGROUND ART

Deep-fried foods such as various deep-fried foods such as tempura, deepfries with batter, deep-fries without batter but simply dipped inseasoned sauce, and deep-fried potatoes; various deep-fried breads suchas doughnuts and curry-stuffed deep-fried breads; various deep-friednoodles such as instant noodles, SARA UDON (deep-fried noodles with aseafood sauce), stir-fried noodles, and longevity noodles; or the likehave been manufactured by frying in an edible oil. In the deep-friedfoods as mentioned above, when have a large oil absorption during thefrying, their mouthfeel and taste are lowered. In addition, in recentyears more people have been striving to maintain their health on a dailybasis, and they are more likely to watch on their diet and try tocontrol the ingestion of oil, whereby a tendency for desiring adeep-fried food having a controlled oil absorption is becoming stronger.

As a method for controlling an oil absorption in the deep-fried food,there have been many proposals such as a method comprising adding anemulsifying agent at least a part of which is in the state of liquidcrystal or α-crystal gel to a deep-fried food (Japanese Patent Laid-OpenNo. Hei 5-328914); a method comprising adding an alginic acid ester toan oil cooking food (Japanese Patent Laid-Open No. 2000-236821); amethod comprising combining a soluble starch of which 10% by weightsolution has a viscosity of 300 cps or less, together with ahigh-viscosity starch, to be used a battering material for a deep-friedfood (Japanese Patent Laid-Open No. Hei 8-154610); and the like.However, a satisfactory effect has not been obtained. In addition,although addition of a polysaccharide to a deep-fried food has beenknown (see, for example, Japanese Patent Laid-Open Nos. 2002-017284 and2002-315527), conventionally used polysaccharides are composed of coarseparticles (average particle size: 50 to 100 μm or so). Moreover, theirparticles are likely to be aggregated to each other, so that theirdispersibility is poor in a dough or a batter. Accordingly, asatisfactory effect has not been obtained.

DISCLOSURE OF INVENTION

An object of the present invention is to provide a quality improver fora deep-fried food, capable of controlling an oil absorption of thedeep-fried food during cooking, thereby making it possible to provide adeep-fried food having excellent mouthfeel and taste without being oily;a frying powder and a frying food, each comprising the improver; and adeep-fried food prepared by cooking using the improver or the fryingpowder.

As a result of intensive studies in view of solving the above-mentionedproblem, the present inventors have found that when a polysaccharidepowder having an average particle size of 20 μm or less is used whencooking a deep-fried food, surprisingly, the oil absorption of thedeep-fried food during the cooking is remarkably controlled. The presentinvention has been perfected thereby.

Specifically, the present invention relates to:

[1] a quality improver for a deep-fried food, characterized in that thequality improver comprises a polysaccharide powder having an averageparticle size of 20 μm or less;

[2] the quality improver for the deep-fried food according to the above[1], wherein the polysaccharide powder is obtained by subjecting apolysaccharide to jet pulverization or freeze pulverization;

[3] the quality improver for the deep-fried food according to the above[1] or [2] wherein the polysaccharide is alginic acid and/or pectin;

[4] a frying powder comprising the quality improver for a deep-friedfood as defined in any one of the above [1] to [3]

[5] a frying food comprising the quality improver for the deep-friedfood as defined in any one of the above [1] to [3]; and

[6] a deep-fried food prepared by cooking using the quality improver forthe deep-fried food as defined in any one of the above [1] to [3], orthe frying powder as defined in the above [4].

BEST MODE FOR CARRYING OUT THE INVENTION

One of the great features of the quality improver for a deep-fried foodof the present invention (hereinafter referred to as “improver”) residesin that the improver comprises a polysaccharide powder having an averageparticle size of 20 μm or less.

Although the details of the mechanism for exhibiting the effect ofcontrolling the oil absorption of the deep-fried food during the cookingusing the polysaccharide powder have not been elucidated, it is deducedthat in addition to the properties of the powder itself, a lowaggregability of the powder and capability of exhibiting an excellentdispersibility when mixed in a dough, batter (frying powder), or thelike greatly contributes to the exhibition of the above-mentionedeffect.

The term “frying food” as used herein refers to a food intended for frycooking, which is the one before being subjected to frying; and the term“deep-fried food” as used herein refers to a food which has already beensubjected to fry cooking.

The kind of the polysaccharide of the present invention is notparticularly limited, and any kinds may be used as long as thepolysaccharide can constitute a powder having an average particle sizeof 20 μm or less. In addition, each particle of the powder may beconstituted by one or more kinds of polysaccharides. The powder itselfmay also be constituted by one or more kinds of polysaccharides.Moreover, the molecular weight of the polysaccharide is not particularlylimited, and is usually from 10,000 to 1,000,000, and preferably from10,000 to 400,000 or so.

Specifically, the polysaccharide used in the present invention includesa substance used as a thickening stabilizer in the field of foodproducts and a decomposed product thereof; and starch or a processedproduct thereof and decomposed products thereof.

The above-mentioned substance used as a thickening stabilizer and adecomposed product thereof are not particularly limited, and include,for example, xanthane gum, guar gum, tamarind gum, locust bean gum,carrageenan, pectin, glucomannan, alginic acid, curdlan, gum arabic,karaya gum, gum ghatti, psyllium seed gum, gellan gum, tara gum,pullulan, and decomposed products thereof; and further, sodium alginate,alginic acid ester of propylene glycol, carboxymethyl cellulose (CMC),sodium polyacrylate, methyl cellulose, soybean polysaccharide; and thelike. From the viewpoint of an excellent effect of controlling oilabsorption, guar gum, pectin, locust bean gum, xanthane gum, tamarindgum, alginic acid, curdlan, and decomposed products thereof; sodiumalginate, alginic acid ester of propylene glycol, and CMC arepreferable, and guar gum, pectin, xanthane gum, alginic acid, sodiumalginate, alginic acid ester of propylene glycol, and CMC are morepreferable.

The above-mentioned starch or a processed product thereof and decomposedproducts thereof are not particularly limited, and include, for example,tapioca, potato starch, cornstarch, waxy corn starch, rice starch, wheatstarch, sweet potato starch, coconut starch, and the like, or processedproducts thereof, and decomposed products thereof. Among them, tapioca,potato starch, cornstarch, waxy corn starch, rice starch, and wheatstarch, or processed products thereof, and decomposed products thereofare preferable, from the same viewpoint as above.

Among the polysaccharides described above, alginic acid and/or pectin isespecially preferable, and alginic acid is most preferable, from theviewpoint of being especially effective in exhibiting the desiredeffects of the present invention.

Each of the above-mentioned substances specifically exemplified as thepolysaccharide of the present invention can be used alone or inadmixture of two or more kinds.

In the present invention, the polysaccharide powder having an averageparticle size of 20 μm or less is used. However, when the averageparticle size of the polysaccharide to be used exceeds 20 μm, a powderobtained by properly pulverizing the polysaccharide by a known method asexemplified below is used.

The method for pulverizing a polysaccharide is not particularly limited,as long as the method allows the polysaccharide to be formed into finepowders so as to have an average particle size of 20 μm or less. Themethod includes, for example, a dry-pulverization method with aball-mill, a jet mill (jet pulverization), and the like; or a freezepulverization method by using a liquid nitrogen; and the like. As themethod for pulverizing a polysaccharide, a jet pulverization method(with a jet-mill) or a freeze pulverization method is preferable, fromthe viewpoint that the polysaccharide is easily formed into a powderhaving the desired average particle size, and that an impact heat isless likely to be generated during the pulverization, so that a random,denaturing action would not be caused to the polysaccharide powder.Therefore, as the polysaccharide powder used in the present invention,the powder obtained by subjecting the polysaccharide to jetpulverization or freeze pulverization is preferable. The powder has alow aggregability, and for example, when mixed with a frying powder orthe like, the powder can exhibit an especially excellent dispersibility.

As the method of forming a polysaccharide into fine powders so as tohave an average particle size of 20 μm or less, a method comprisingclassifying the polysaccharide with a sieve can be used. However, themethod for pulverizing the polysaccharide by physical impact asexemplified above is preferable, from the viewpoint of lowering theaggregability of the polysaccharide powder.

The jet pulverization method mentioned above is a method comprisingaccelerating a raw material of a powder and granular material to bepulverized with a compressed air or an inert gas such as nitrogen at ahigh speed, and allowing the raw materials to collide with each other oragainst a collision plate or the like separately provided (see, forexample, Shigen Shori Gijutu (Technique for Resource Treatment), MitsuoMIYAJI, Vol. 35, No. 4, p. 36-41). The model of the jet mill is notlimited. The general model of the jet mill includes a model comprisingacceleration tubes for accelerating and jetting raw materials, each tubebeing arranged facing each other to allow the raw materials to collidewith each other; a model in which raw materials jetted from anacceleration tube are collided against a collision plate or the like; amodel comprising an acceleration tube positioned so that the tube isinserted into a vessel where raw materials are circulated; and the like.According to the jet pulverization methods, there are some advantagessuch that a mechanical stress such as impact, shearing, compression, andgrinding with a pulverizing cutter, a compression roller, or the like isnot applied to the raw material, and that use of a gas produces acooling effect, so that the raw material has a low heat generation, andthat the polysaccharide does not thermally undergo denature oroxidation, whereby the polysaccharide can be pulverized as a rawmaterial.

On the other hand, the freeze pulverization method is a methodcomprising cooling a raw material at a low temperature to freeze, andpulverizing the raw material in a frozen state (see, for example,Shokuhin to Kagaku (Foods and Sciences), Nobuhide Hagiwara, Vol. 21, No.6, p. 98-101). The conditions for the freeze pulverization may be suchconditions that a polysaccharide is previously cooled with a liquidnitrogen, and the cooled polysaccharide is pulverized so that a finallyobtained powder has an average particle size of 20 μm or less. Thekinds, types, or the like of the pulverizer to be used for the freezepulverization are not limited. The reason for using a liquid nitrogenfor previous cooling is that the temperature of the liquid nitrogen is avery low temperature of −(minus)196° C.; therefore, when the liquidnitrogen is used as a coolant, the liquid nitrogen has some advantagessuch that a polysaccharide can be frozen within a very short period oftime, whereby the denaturation due to the freezing hardly occurs, andthat an impact heat to be generated with a pulverizer such as ahammer-mill is not generated, whereby non-oxidative pulverization can becarried out. The cooling system may be in any process such as animmersion process or a distribution process. In addition, it ispreferable that the pulverization temperature is from −100° to −50° C.,from the viewpoint of excellent economic advantages and pulverizationefficiency, and easy control of the average particle size of the powder.

The polysaccharide powder used in the present invention may be onehaving an average particle size of 20 μm or less. The polysaccharidepowder has an average particle size of preferably 15 μm or less, andmore preferably 10 μm or less. From the industrial viewpoint, it ispreferable that the polysaccharide powder has an average particle sizeof 1 μm or more. Therefore, the polysaccharide powder of the presentinvention has an average particle size of preferably from 1 to 20 μm,more preferably from 1 to 15 μm, and even more preferably from 1 to 10μm.

In the present invention, the average particle size of thepolysaccharide powder can be determined with, for example, a laserdiffraction particle size analyzer (manufactured by Japan LaserCorporation). In addition, it is preferable that the particle sizedistribution of the powder is a normal distribution or a nearly normaldistribution.

Besides the polysaccharide powder, other components as listed below maybe contained in the improver of the present invention as desired. Othercomponents include various components which are generally used forimproving quality of the deep-fried food. These components are notparticularly limited, and preferably include egg white, egg whitehydrolysates, egg yolk, egg yolk hydrolysates, chicken egg (whole egg),chicken egg hydrolysates, whey protein, casein, casein sodium, lactoprotein, collagen, gelatin, plasma protein, wheat protein, glutenin,gliadin, soy protein, pea protein, fatty acid esters of glycerol,organic acid esters of monoglycerides, fatty acid esters ofpolyglycerol, condensed ricinoleic acid esters of polyglycerol, fattyacid esters of sorbitan, fatty acid esters of propylene glycol, fattyacid esters of sucrose, stearoyl calcium lactate, lecithin,enzymatically treated lecithin, enzymatically decomposed lecithin, apowdered animal fat or oil obtained by emulsifying an animal fat or oilsuch as beef tallow or lard, having a melting point of 20° C. or more,into an O/W type emulsion with an emulsifying and coating agent, andthereafter spray-drying the emulsion (see, for example, New Food Ind.,Ryota Katahira, Vol. 24, No. 11, p. 5-8), a powdered vegetable fat oroil or the like obtained by emulsifying a vegetable fat or oil such aspalm oil, coconut oil, soybean oil, or cottonseed oil into an O/W typeemulsion with an emulsifying and coating agent, and thereafterspray-drying the emulsion (see, for example, Syokuhin to Kagaku (Foodsand Sciences), Tatsuro Tanaka, Takao Ota, Youhachi Uemura, Yukito Hibi,vol. 31, No. 10, p. 118-124), and an enzyme selected from amylase,cellulase, hemicellulase, glucose oxidase, and transglutaminase, and thelike. More preferably included are egg white, egg white hydrolysates,egg yolk, egg yolk hydrolysates, chicken egg (whole egg), chicken egghydrolysates, whey protein, wheat protein, gliadin, fatty acid esters ofglycerol, enzymatically decomposed lecithin, a powdered animal fat oroil obtained by emulsifying beef tallow or lard having a melting pointof 20° C. or more into an O/W type emulsion with an emulsifying andcoating agent, and thereafter spray-drying the emulsion, and a powderedvegetable fat or oil obtained by emulsifying palm oil, coconut oil, orsoybean oil into an O/W type emulsion with an emulsifying and coatingagent, and thereafter spray-drying the emulsion. These other componentscan be used alone or in admixture of two or more kinds.

The improver of the present invention may be composed of apolysaccharide powder itself or a mixture of a polysaccharide powder andthe other components mentioned above. This improver can be prepared, forexample, by properly pulverizing one kind of a polysaccharide or amixture of two or more kinds of polysaccharides according to the methodexemplified above so as to give a powder having a given average particlesize. If available, a polysaccharide powder having an average particlesize of 20 μm or less can be used without being subjected topulverization. When the improver is composed of the mixture of thepolysaccharide powder and the other components mentioned above, theimprover can be prepared by mixing the resulting polysaccharide powderwith the other components, or previously mixing a polysaccharide withthe other components prior to formation of fine powders, and pulverizingthe polysaccharide in the presence of the other components.

The improver of the present invention can be used by, for example, (i)blending the improver in a frying powder to be used for cooking of adeep-fried food, or (ii) kneading the improver into a frying food. Thecontent of the polysaccharide powder in the improver of the presentinvention cannot be absolutely determined since the content depends onthe amount of the improver used for cooking of a deep-fried food.Usually, in the embodiment (i), the content is preferably from 0.01 to10% by weight, and more preferably from 0.1 to 5% by weight; and in theembodiment (ii), the content is preferably from 0.01 to 10% by weight,and more preferably from 0.1 to 5% by weight. In the embodiment (i), theimprover is blended in an amount of preferably from 0.01 to 10% byweight, and more preferably from 0.1 to 5% by weight of the fryingpowder. In the embodiment (ii), the improver is blended in an amount ofpreferably from 0.01 to 10% by weight, and more preferably from 0.1 to5% by weight of the frying food.

As described above, the improver of the present invention is obtained,and when the improver is used for cooking of a deep-fried food, the oilabsorption of the deep-fried food is remarkably controlled, whereby adeep-fried food having excellent mouthfeel and taste without being oilyis obtained. The improver of the present invention functions as an agentfor controlling the oil absorption of the deep-fried food as describedabove. It is preferable that the improver of the present invention isusually used or preserved in the form of a powder.

In addition, one embodiment of the present invention provides a fryingpowder for cooking of a deep-fried food comprising the improver of thepresent invention. The frying powder has the same constitution as thatof a conventional frying powder except that the frying powder comprisesthe improver of the present invention. The component other than theimprover in the frying powder is not particularly limited. The componentincludes, for example, flour, a processed product thereof and decomposedproducts thereof; a substance used as a thickening stabilizer in thefield of food products as mentioned above, and a decomposed productthereof; a starch, a processed product thereof, and decomposed productsthereof; and the like. The usual blending amount of the improver of thepresent invention in the frying powder is the same as that of theabove-mentioned (i). When the blending amount is expressed in terms ofthe polysaccharide powder, the amount is preferably from 0.01 to 10% byweight, and more preferably from 0.1 to 5% by weight. The frying powderof the present invention can be prepared by mixing the improver of thepresent invention with one or more kinds of the component other than theimprover of the present invention mentioned above according to a knownmethod.

The frying powder of the present invention can be used in the form of abatter liquid obtained by mixing the frying powder with a proper amountof water, a powder used for dredging over the surface of a food beforethe batter liquid is adhered to the food, or the like.

In addition, bread crumb may be used for the deep-fried food as desiredin some cases. By containing the improver of the present invention inthe bread crumb, the desired effects of the present invention can alsobe obtained. Therefore, another embodiment of the present invention canalso provide bread crumb for a deep-fried food. The content of theimprover in the bread crumb cannot be absolutely determined since thecontent also depends on the amount of the bread crumb used. Usually, thecontent of the improver is preferably from 0.01 to 10% by weight, andmore preferably from 0.1 to 5% by weight as expressed in terms of thepolysaccharide powder. The process for producing the bread crumb is notparticularly limited. The bread crumb can be produced in accordance witha known process for producing bread crumb by blending the improver ofthe present invention into a dough for preparation of bread crumb.

The frying powder, the batter liquid, the powder for dredging, and thebread crumb mentioned above according to the present invention can beused alone or in combination of two or more kinds depending upon theirpurposes. Those may be each used a usual amount in the production of aknown deep-fried food.

The deep-fried food in the present invention is not particularlylimited, as long as the deep-fried food is cooked by deep-frying in anoil. The deep-fried food includes, for example, fried goods obtained bycovering food materials (ingredients) such as vegetables, meat, andfishery products with batter (batter liquid), such as tempura,deep-fried foods, croquettes, cutlets, and deep-fries without batter butsimply dipped in seasoned sauce (karaage), nuggets, and the foodmaterials are then subjected to frying; various deep-fried breads suchas doughnuts and curry-stuffed deep-fried breads; various deep-friednoodles such as instant noodles, SARA UDON (deep-fried thin udon noodlestopped with a seafood and vegetable sauce), Chinese style fried noodles,and longevity noodles; and deep-fried goods such as deep-fried fishpaste cake (satsuma-age), deep-fried fish paste cake with squid(ikaten), and deep-fried fish paste cake with burdock root (gobouten).In addition, the deep-fried food of the present invention also includes,for example, chilled or frozen foods such as the above-mentioneddeep-fried foods which are microwavable, and the like.

The deep-fried food of the present invention can be produced by directlyusing the improver of the present invention, or also using a fryingpowder of the present invention, or batter liquid, or theabove-mentioned powder for dredging, bread crumb, or the like asdesired, according to a known method for cooking the deep-fried food.The other ingredients to be usually used for producing the deep-friedfood of the present invention are not particularly limited, as long asthe deep-fried food is cooked using the improver of the presentinvention.

The deep-fried food of the present invention can be obtained by, forexample, covering the surface of a food material such as vegetables,meat, and fishery products, such as tempura, deep-fried foods,croquettes, cutlets, deep-fries without the batter (karaage), nuggets,and the like, with a powder for dredging as desired, adhering a batterliquid thereto, covering the battered food material with bread crumbs asdesired, and frying the food material in a known edible fat or oil.Also, as the deep-fried food of the present invention, a deep-friedgood, for example, various deep-fried breads such as doughnuts andcurry-stuffed deep-fried breads; various deep-fried noodles such asinstant noodles, SARA UDON (deep-fried thin udon noodles topped with aseafood and vegetable sauce), Chinese style fried noodles, and longevitynoodles; deep-fried foods of fish cakes such as deep-fried fish pastecake (satsuma-age), deep-fried fish paste cake with squid (ikaten), anddeep-fried fish paste cake with burdock root (gobouten); or the like canbe obtained by kneading the improver of the present invention into thedough of the deep-fried good or into the ground fish (surimi) used asits raw material during mixing and kneading, forming each of the kneadedmixture in various shapes according to a known production method, andfrying the resulting deep-frying goods in a known edible fat or oil. Afrying food before fry cooking is also encompassed in the presentinvention. The frying food includes, for example, chilled or frozenfoods such as fries precooked to a state that is ready to be fried; andthe like.

The process for kneading the improver of the present invention into thedough or the ground fish of the deep-fried good during the production ofvarious deep-fried goods is not particularly limited. The processincludes, for example, a process for blending the improver of thepresent invention, comprising dispersing the improver in water to beused during the preparation of the deep-frying goods; a process forblending the improver of the present invention, comprising adding theimprover directly in the form of powder to a raw material powder of thedeep-frying good such as flour with mixing; and the like. From theaspect of operating efficiency, the process for blending the improver ofthe present invention, comprising adding the improver in the form ofpowder to other raw material powder such as flour with mixing ispreferable.

The process for producing the deep-fried food of the present inventionis not limited to those exemplified in the present specification.Moreover, the method of use, the use embodiment, the timing of use, orthe like of the improver of the present invention is not particularlylimited. The desired embodiment can be optionally selected according tothe deep-fried food to be obtained.

The deep-fried food of the present invention obtained as mentioned abovehas a low oil absorption, so that oiliness can be controlled, therebygiving excellent mouthfeel and taste. In addition, for example, when thedeep-fried food of the present invention is stored in a refrigerator (4°C.) or a freezer (−4° C.) for a given period of time, and thendefrosted, the deep-fried food still provides excellent mouthfeel andtaste. There is exhibited such an effect especially in noodles that thenoodles are less likely to be softened, or the like.

Next, the present invention will be described more specificallyhereinbelow by means of Examples, without intending to limit the presentinvention only to these Examples.

EXAMPLES Example 1

Twenty-five kilograms of guar gum (average particle size: 51.35 μm,manufactured by MAYPRO Industries Inc. BU) was formed into fine powderswith a freeze pulverizer (manufactured by Hosokawa Micron Corporation)under the conditions of a pulverization temperature of −50° C. and aperipheral speed of a rotor of 73 m/sec, to give 24.9 kg of a guar gumpowder having an average particle size of 18.79 μm.

Example 2

Twenty-five kilograms of HM pectin (average particle size: 37.20 μm,manufactured by CP Kelco) was formed into fine powders with a counterjet mill (manufactured by Hosokawa Micron Corporation) under theconditions of a pulverization air flow rate of 5000 m³/hour (20° C., 600kPa), to give 24.9 kg of an HM pectin powder having an average particlesize of 3.33 μm.

Example 3

Twenty-five kilograms of alginic acid (average particle size: 36.33 μm,manufactured by KIMICA Corporation) was formed into fine powders with afreeze pulverizer (manufactured by Hosokawa Micron Corporation) underthe conditions of a pulverization temperature of −100° C. and aperipheral speed of a rotor of 73 m/sec, to give 24.8 kg of an alginicacid powder having an average particle size of 18.96 μm.

Test Example 1

Eighty-nine grams of flour (soft flour), 9 g of corn starch, 1 g ofbaking powder, and 1 g of each of the pulverized products obtained byphysical impact of the materials (thickening stabilizers) of Examples 1to 3 were combined. One-hundred and fifty grams of water was addedthereto, and the mixture was mixed while stirring, to prepare a batterliquid. A shell of a prawn was removed, and an intestinal string of theprawn was cut away, the prepared prawn was dipped in the batter liquid,and deep-fried in corn oil at 170° to 175° C. for 2 minutes, to giveprawn tempura (inventive products 1 to 3).

In addition, as a comparative product 1, a batter liquid was prepared byadding 1 g of guar gum itself before formation of fine powders (averageparticle size: 51.35 μm) in place of the pulverized product obtained byphysical impact of the thickening stabilizer of Example 1, and prawntempura was obtained in the same manner.

As a comparative product 2, a batter liquid was prepared by adding 1 gof HM pectin itself before formation of fine powders (average particlesize: 37.20 μm) in place of the pulverized product obtained by physicalimpact of the thickening stabilizer of Example 2, and prawn tempura wasobtained in the same manner.

As a comparative product 3, a batter liquid was prepared by adding 1 gof alginic acid itself before formation of fine powders (averageparticle size: 36.33 μm) in place of the pulverized product obtained byphysical impact of the thickening stabilizer of Example 3, and prawntempura was obtained in the same manner.

As a comparative product 4, a batter liquid was prepared without addingany one of the thickening stabilizers of Examples 1 to 3 or any one ofthe pulverized products, and prawn tempura was obtained in the samemanner.

The oil absorption of the prawn tempura obtained was evaluated bydetermining the oil content in the batter (% by weight). The lower theoil content in the batter, the lower the oil absorption of the prawntempura. When 10 minutes passed from frying, the batter of the tempurawas removed and the weight of the batter [A (g)] was determined.Thereafter, the batter was dried at 105° C. for 2 hours to remove watertherefrom, an oil component was extracted from the dried batter withpetroleum ether, and the oil component was filtered and concentrated todetermine the amount of oil [B (g)]. The oil content in the batter wasobtained from the following formula:${{Oil}\quad{content}\quad{in}\quad{the}\quad{batter}\quad\left( {\%\quad{by}\quad{weight}} \right)} = {\frac{B}{A} \times 100}$

In addition, after 24 hours of chilled storage (4° C.), the tempura washeated in a microwave oven at 500 W for 1 minute, and the heated tempurawas evaluated by 20 panelists for mouthfeel and taste of the batter andthe food material (prawn).

The evaluation results for mouthfeel and taste are shown as an averagescore of 20 panelists wherein those that are highly excellent are ranked10 points; those that are notably excellent are ranked 9 points; thosethat are excellent are ranked 8 points; those that are fair are ranked 7points; those that are somewhat poor are ranked 6 points; those that arenotably poor are ranked 5 points; and those that are very poor areranked 4 points.

The above results are summarized in Table 1. TABLE 1 Oil Content inBatter (% by weight) Mouthfeel Taste Inventive Product 1 23.3 9.2 8.0Inventive Product 2 21.2 9.5 7.8 Inventive Product 3 20.1 9.7 8.2Comparative Product 1 30.8 5.6 7.0 Comparative Product 2 29.2 6.1 6.8Comparative Product 3 27.5 6.3 7.2 Comparative Product 4 33.7 5.1 6.4

As is evident from the results of Table 1, it can be seen that each ofthe inventive products 1 to 3 has a low oil content in the batter, ascompared to the comparative products 1 to 4, and the prawn tempuraaccordingly has a low oil absorption. Moreover, it can be seen that eachof the inventive products 1 to 3 has an excellent mouthfeel and also hasan excellent taste, as compared to the comparative products 1 to 4.Especially, it can be seen that the inventive products 2 and 3 using thepulverized products obtained by physical impact of pectin of Example 2and alginic acid of Example 3 have a low oil absorption of the prawntempura, and also have excellent mouthfeel and taste.

Test Example 2

Thirty grams of butter and 30 g of a powder sugar were combined andkneaded well into a creamy state. Thereto was added a mixture of 50 g ofa whole egg liquid and 50 g of cow's milk little by little, and themixture was mixed. The resulting mixture, 200 g of flour (soft flour), 8g of baking powder, and 2 g of the pulverized product obtained byphysical impact of the thickening stabilizer of each of Examples 1 to 3were placed in a mixer, and the ingredients were mixed for 3 minutes.The resulting dough was set aside for 10 minutes while keeping theresulting dough from being dried, and the dough was formed into adoughnut shape having an inner diameter of 4 cm, an outer diameter of 6cm, and a height of 0.9 cm. Next, the doughnut-shaped dough wasdeep-fried in palm oil at about 180° C. for 3 minutes, to give each ofdoughnuts (inventive products 4 to 6).

In addition, as a comparative product 5, the same procedures werecarried out except that 2 g of guar gum itself before formation of finepowders (average particle size: 51.35 μm) was added in place of thepulverized product obtained by physical impact of the thickeningstabilizer of Example 1, to give a doughnut.

As a comparative product 6, the same procedures were carried out exceptthat 2 g of HM pectin itself before formation of fine powders (averageparticle size: 37.20 μm) was added in place of the pulverized productobtained by physical impact of the thickening stabilizer of Example 2,to give a doughnut.

As a comparative product 7, the same procedures were carried out exceptthat any one of the thickening stabilizers of Examples 1 to 3 or any oneof the pulverized products were not added, and that 2 g of anemulsifying agent in a liquid crystal state [prepared by graduallyadding a powder of glycerol monostearate (manufactured by Taiyo KagakuCo., Ltd., product name: SUNSOFT No. 8000) to the same amount of waterat 65° C. or so] was added, to give a doughnut.

The oil absorption of the resulting doughnut was evaluated bydetermining the oil content in the dough. The lower the oil content inthe dough, the lower the oil absorption of the doughnut. The oil contentin the dough was obtained according to the method of obtaining the oilcontent in the batter of Test Example 1.

In addition, the doughnut was evaluated by 20 panelists for mouthfeeland taste.

The evaluation results for mouthfeel and taste are shown as an averagescore of 20 panelists wherein those that are highly excellent are ranked10 points; those that are notably excellent are ranked 9 points; thosethat are excellent are ranked 8 points; those that are fair are ranked 7points; those that are somewhat poor are ranked 6 points; those that arenotably poor are ranked 5 points; and those that are very poor areranked 4 points.

The above results are summarized in Table 2. TABLE 2 Oil Content inDough (% by weight) Mouthfeel Taste Inventive Product 4 14.5 9.3 7.7Inventive Product 5 13.7 10.0 8.3 Inventive Product 6 14.1 9.0 7.5Comparative Product 5 22.3 5.7 7.0 Comparative Product 6 21.6 6.0 6.8Comparative Product 7 18.9 7.3 4.5

As is evident from the results of Table 2, it can be seen that any oneof the inventive products 4 to 6 have a low oil content in the dough, ascompared to the comparative products 5 to 7, and the doughnutaccordingly has a low oil absorption. Moreover, it can be seen that anyone of the inventive products 4 to 6 have an excellent mouthfeel andalso have an excellent taste, as compared to the comparative products 5to 7.

Example 4

Twenty-five kilograms of potato starch (average particle size: 56.98 μm,manufactured by Naka-Shari Starch Factory of Shari AgriculturalCooperative Association) was formed into fine powders with a freezepulverizer (manufactured by Hosokawa Micron Corporation) under theconditions of a pulverization temperature of −100° C. and a peripheralspeed of a rotor of 73 m/sec, to give 24.9 kg of a potato starch powderhaving an average particle size of 18.19 μm.

Example 5

Twenty-five kilograms of heat-processed corn starch (average particlesize: 74.42 μm, manufactured by NIHON SHOKUHIN KAKO CO., LTD.) wasformed into fine powders with a counter jet mill (manufactured byHosokawa Micron Corporation) under the conditions of a pulverization airflow rate of 5000 m³/hour (20° C., 600 kPa), to give 24.9 kg of a cornstarch powder having an average particle size of 3.41 μm.

Test Example 3

Twenty grams of each of the pulverized products obtained by physicalimpact of each of the starches of Examples 4 and 5, 0.8 g of sodiumcarbonate as brine, 1.2 g of potassium carbonate, 1.0 g of trisodiumphosphate, 15 g of table salt, and 350 g of water were combined with amixture of 850 g of plain flour and 150 g of tapioca. The combinedmixture was mixed with a mixer for 15 minutes while kneading, and thekneaded mixture was rolled and cut out (cutter No. 20 edge, width ofnoodle strand: 1.0 mm) by a conventional method, to give noodles. Theresulting noodles were steamed with a steamer for 2 minutes, the steamednoodles were seasoned, and thereafter the noodles were set in a moldingbox and deep-fried in palm oil at 150° C. and dried for 1.5 minutes, togive instant Chinese noodles (deep-fried noodles) (inventive products 7and 8).

In addition, as a comparative product 8, the same procedures werecarried out except that 20 g of potato starch itself before formation offine powders (average particle size: 56.98 μm) was added in place of thepulverized product obtained by physical impact of the starch of Example4, to give instant Chinese noodles (deep-fried noodles).

As a comparative product 9, the same procedures were carried out exceptthat 20 g of the processed corn starch before formation of fine powders(average particle size: 74.42 μm) was added in place of the pulverizedproduct obtained by physical impact of the starch of Example 5, to giveinstant Chinese noodles (deep-fried noodles).

As a comparative product 10, the same procedures were carried out exceptthat any one of the starches and any one of the pulverized products ofExamples 4 and 5 were not added, to give instant noodles (deep-friednoodles).

The oil absorption of the resulting instant Chinese noodles (deep-friednoodles) was evaluated by determining the oil content in the noodles.The lower the oil content in the noodles, the lower the oil absorptionof the instant Chinese noodles (deep-fried noodles). The oil content inthe noodles was obtained according to the method of obtaining the oilcontent in the batter of Test Example 1.

In addition, the resulting instant Chinese noodles (deep-fried noodles)was placed in a vessel made of polystyrol, and 300 mL of hot water waspoured into the vessel. The noodles were evaluated by 20 panelists formouthfeel, suppression of flaccidity of noodles, and taste after a lapseof 3 minutes.

The evaluation results for mouthfeel, suppression of flaccidity ofnoodles, and taste are shown as an average score of 20 panelists whereinthose that are highly excellent are ranked 10 points; those that arenotably excellent are ranked 9 points; those that are excellent areranked 8 points; those that are fair are ranked 7 points; those that aresomewhat poor are ranked 6 points; those that are notably poor areranked 5 points; and those that are very poor are ranked 4 points.

The above results are summarized in Table 3. TABLE 3 Oil ContentSuppression in Noodles Mouth- of Flaccidity (% by weight) feel ofNoodles Taste Inventive Product 7 19.5 9.7 9.5 7.7 Inventive Product 820.4 9.8 9.0 8.0 Comparative Product 8 28.1 5.5 5.3 7.2 ComparativeProduct 9 27.8 6.0 5.7 6.5 Comparative Product 10 27.5 4.7 4.5 7.0

As is evident from the results of Table 3, it can be seen that both theinventive products 7 and 8 have a low oil content in the noodles, ascompared to the comparative products 8 to 10, and the instant Chinesenoodles (deep-fried noodles) accordingly has a low oil absorption.Moreover, it can be seen that the inventive products 7 and 8 have anexcellent mouthfeel, are capable of suppressing flaccidity of noodlesand also have an excellent taste, as compared to the comparativeproducts 8 to 10.

Test Example 4

Twenty-five grams of an yeast, 1 g of an yeast food, and 400 g of waterwere combined with 700 g of strong flour, and the ingredients were mixedand kneaded with a mixer for 5 minutes. Thereafter, the mixture wasfermented for 4 hours, to give a sponge dough. Five grams of each of thepulverized products obtained by physical impact of the thickeningstabilizers of Examples 1 to 3 were mixed with 300 g of strong flour, 30g of sugar, 20 g of table salt, 20 g of skim milk powder, 50 g ofshortening, and 260 g of water, and the mixture was mixed and kneadedwith the sponge dough with a mixer for 15 minutes. Thereafter, the mixeddough was divided into 430 g portions, the divided portions were placedin a mold and subjected to final proof at 38° C. for 50 minutes.Thereafter, the dough was baked at 200° C. for 40 minutes, and the bakeddough was cooled for 1 hour at room temperature, to give a one-loafbread. The bread was then pulverized with a power mill (manufactured byK.K. Showa Kagaku Kikai Kosakusho), and thereafter the pulverized breadwas dried with a hot air dryer until water in the bread was reduced to10% or less, to give bread crumbs. Eighty-five grams of starch, 7 g of awhole egg powder, 5 g of an α-starch, and 2.5 g of powdered fat or oilwere combined, and thereto was added 200 g of water, and the ingredientswere mixed while stirring, to give a batter liquid. Potatoes weresteamed, and thereafter the steamed potatoes were mashed to rounded intoa potato paste. The rounded potato paste was dipped in the batterliquid, and the battered potato was covered with the bread crumbs.Thereafter, the potato paste coated with the bread crumbs was deep-friedin corn oil at 175° to 180° C. for 5 minutes, to give a croquette(inventive products 9 to 11).

In addition, as a comparative product 11, the bread crumbs were producedin the same manner except that 5 g of guar gum itself before formationof fine powders (average particle size: 51.35 μm) was added in place ofthe pulverized product obtained by physical impact of the thickeningstabilizer of Example 1, to give a croquette in the same manner.

In addition, as a comparative product 12, the bread crumbs were producedin the same manner except that 5 g of pectin itself before formation offine powders (average particle size: 37.20 μm) was added in place of thepulverized product obtained by physical impact of the thickeningstabilizer of Example 2, to give a croquette in the same manner.

In addition, as a comparative product 13, the bread crumbs were producedin the same manner except that 5 g of alginic acid itself beforeformation of fine powders (average particle size: 36.33 μm) was added inplace of the pulverized product obtained by physical impact of thethickening stabilizer of Example 3, to give a croquette in the samemanner.

In addition, as a comparative product 14, the bread crumbs were producedwithout adding any one of the thickening stabilizers of Examples 1 to 3or any one of the pulverized products, to give a croquette in the samemanner.

The oil absorption of the resulting croquette was evaluated bydetermining the oil content in the batter (% by weight). The lower theoil content in the batter, the lower the oil absorption of thecroquette. The oil content in the batter was obtained according to themethod of obtaining the oil content in the batter of Test Example 1.

In addition, after storage at 4° C. of 24 hours, the croquette washeated in a microwave oven at 500 W for 1 minute, and the heatedcroquette was evaluated by 20 panelists for mouthfeel and taste.

The evaluation results for mouthfeel and taste are shown as an averagescore of 20 panelists wherein those that are highly excellent are ranked10 points; those that are notably excellent are ranked 9 points; thosethat are excellent are ranked 8 points; those that are fair are ranked 7points; those that are somewhat poor are ranked 6 points; those that arenotably poor are ranked 5 points; and those that are very poor areranked 4 points.

The above results are summarized in Table 4. TABLE 4 Oil Content inBatter (% by weight) Mouthfeel Taste Inventive Product 9 34.5 8.8 8.1Inventive Product 10 32.4 9.2 8.3 Inventive Product 11 30.8 9.6 8.4Comparative Product 11 40.5 6.0 6.8 Comparative Product 12 38.9 6.5 7.2Comparative Product 13 37.1 6.8 7.4 Comparative Product 14 42.3 5.3 6.4

As is evident from the results of Table 4, it can be seen that each ofthe inventive products 9 to 11 has a low oil content in the batter, ascompared to the comparative products 11 to 14, and the croquetteaccordingly has a low oil absorption. Moreover, it can be seen that eachof the inventive products 9 to 11 has an excellent mouthfeel, and alsohas an excellent taste, as compared to the comparative products 11 to14. Among them, it can be seen that the inventive products 10 and 11using the pulverized products obtained by physical impact of pectin ofExample 2 and alginic acid of Example 3 have a low oil absorption of thecroquette, and also have excellent mouthfeel and taste.

INDUSTRIAL APPLICABILITY

The present invention provides a quality improver for a deep-fried food,capable of controlling an oil absorption of the deep-fried food duringcooking, thereby making it possible to provide a deep-fried food havingexcellent mouthfeel and taste without being oily; a frying powder and afrying food, each comprising the improver; and a deep-fried foodprepared by cooking using the improver or the frying powder. Therefore,the present invention contributes to the field of foods.

1. A quality improver for a deep-fried food, characterized in that the quality improver comprises a polysaccharide powder having an average particle size of 20 μm or less.
 2. The quality improver for a deep-fried food according to claim 1, wherein the polysaccharide powder is obtained by subjecting a polysaccharide to jet pulverization or freeze pulverization.
 3. The quality improver for a deep-fried food according to claim 1 or 2, wherein the polysaccharide is alginic acid and/or pectin;
 4. A frying powder comprising the quality improver for a deep-fried food as defined in claim
 1. 5. A frying food comprising the quality improver for a deep-fried food as defined in claim
 1. 6. A deep-fried food prepared by cooking using the quality improver for a deep-fried food as defined in claim 1, or the frying powder as defined in claim
 4. 